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Zucchini-Applesauce Chocolate-Chip Loaf


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Rate this recipe 3.9/5 (16 Votes)


  • Nonstick cooking spray
  • 1 cup spelt flour, such as Bob's Red Mill
  • 1 cup all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1/2 cup safflower oil
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cups sugar
  • 3 cups grated zucchini (from 1 large zucchini)
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped (about 3/4 cup)


Servings 4
Adapted from


Step 1

Preheat oven to 350 degrees. Coat four 3-by-5 1/2-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment.

Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate.

Divide batter evenly among prepared pans, filling each three-quarters full (about 1 1/2 cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days.


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